I've just uploaded a little video on YouTube of a batch of dough I just made and will bake tomorrow. This is less an attempt to document my procedure than it is an excuse to play with my new camcorder and try out the software on my computer for making a video. I'm amazed at how easy it is to create and edit a simple movie. I'll try to film the assembling, baking, and eating ( ) of the pies tomorrow. The link below is probably temporary. I suppose I'll replace it with something less amateurish as I get more experience with the camera and the software:

Can you comment on the differences you have noted between the various starter cultures you have been using to make the Neapolitan style?

Also, do you think that the basic processes shown in your video can be adapted in the U.S. for large scale production of the Neapolitan style dough, for example, for a pizzeria specializing in Neapolitan pizzas based on naturally-fermented 00 doughs? I believe UPN is about the only one who has been reported as doing this in the U.S. and, in his case, it is on a rather small scale. As you know, he hand kneads all of his doughs and appears to be in full control of the entire process (i.e., he isn't using high school kids to make his doughs and bake the pizzas).

Can you comment on the differences you have noted between the various starter cultures you have been using to make the Neapolitan style?

Also, do you think that the basic processes shown in your video can be adapted in the U.S. for large scale production of the Neapolitan style dough, for example, for a pizzeria specializing in Neapolitan pizzas based on naturally-fermented 00 doughs? I believe UPN is about the only one who has been reported as doing this in the U.S. and, in his case, it is on a rather small scale. As you know, he hand kneads all of his doughs and appears to be in full control of the entire process (i.e., he isn't using high school kids to make his doughs and bake the pizzas).

Peter

Peter,

I rotate through all of my starters, using them all for pizzas and breads to get as much experience as I can experimenting with different amounts and regimens. The expansion curve for each of the starters seems very sensitive to temperature and since the stability of the MR-138 is +/- 5F, it is very hard to create reproducible results. In general, the French and Austrian starters are more linear than the Camaldoli and Ischia which start slower. The Russian starter is probably twice as powerful as the others and has not made good pies (but does make great breads). The Camaldoli, Ischia, Austrian, and French produce similar textures in the final crust despite very different curves.

In terms of flavor:

French: mild and sweetAustrian: mild and mellow flavorIschia: sharper Camaldoli: mild with a very complex flavor

Having absolutely no experience in a commercial pizza operation, it is easy for me to say that I see no reason these procedures can't be adapted to commercial environments. Starters would be fed daily and dough prepared a day or two ahead of service with chambers to provide precise temperature control for fermenting and proofing. And as you note, even with a disciplined approach to dough management, there is so much variability that each pie will be different and a highly skilled pizza maker would be needed to tweak the conditions to make sure each pie is as delicious as possible. Putting consistency as the highest priority would be to sacrifice quality.

Great video...really helps to see you work with the Santos, I thought my dough portions were too small to use it effectively, but I see yours coming together well...BTW, really does make for a smooth, controlled consistency. Can't wait to start mine up again!

I wonder could you tell us the weight of flour you used, % of salt and % of starter and if that is 50/50 water/flour by weight? Did you change the temperature in the 138 for the overnight ferment? Sorry for all the questions

I wonder could you tell us the weight of flour you used, % of salt and % of starter and if that is 50/50 water/flour by weight? Did you change the temperature in the 138 for the overnight ferment? Sorry for all the questions

Just out of curiosity how come you decided to use Caputo, I think I remember reading in the past that you preferred San Felice?

My short-lived romance with San Felice ended amicably. San Felice dough is easier to handle and more forgiving than Caputo, but once my skill-level improved to be able to use it properly, it was clear that pies made with Caputo have a better flavor. San Felice is a still a very good flour, I think, and something I would recommend to someone who is just starting out.